Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 6, 2008, Pages 2034-2040

  Napolitano, Aurora ^a   Morales, Francisco ^b   Sacchi, Raffaele ^a   Fogliano, Vincenzo ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Acrylamide; Frying; Maillard reaction; Phenol compounds; Potato crisps; Virgin olive oil

Indexed keywords

ACRYLAMIDE; OLIVE OIL; PHENOL DERIVATIVE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; DRUG STABILITY; FOOD HANDLING; HEAT; METHODOLOGY; POTATO; SYNTHESIS; TIME;

ACRYLAMIDE; DRUG STABILITY; FOOD HANDLING; HEAT; PHENOLS; PLANT OILS; SOLANUM TUBEROSUM; TIME FACTORS;

SOLANUM TUBEROSUM;

EID: 41849097089     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0730082     Document Type: Article

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